Hope not! I received a letter(I should probably say email now) from a dear cousin of mine whose words genuinely inspired me to continue with happy, indulging, comforting and joyful recipes. And I can’t think of a food item that wraps all those emotions up for adults and children alike than a cookie. Since we were children, cookies were gleefully consumed after school and now they are a comforting snack with a cold glass of milk as an adult. And to add chocolate into the mix?! Well, to quote my father whenever I made a dish he enjoyed, “That’s something to behold!”
2 cup flour
1 cup cocoa
1/4 teaspoon salt
1 1/4 cup butter or margarine, softened and divided
1 cup sugar (plus more for coating the cookies)
1 tablespoon vanilla
6 ounces chocolate chips(dark, milk or white)
3/4 teaspoon peppermint extract
Preheat oven to 350-degrees F. Whisk together flour, cocoa, and salt. Beat 1 c. butter and sugar until fluffy, then add egg and vanilla and beat until combined. Gradually add in dry ingredients, beating until combined. Roll into balls and coat in sugar. Place baking sheet sprayed with nonstick cooking spray. Bake for 5 minutes, no longer! Remove from oven and use a round measuring spoon to make an indentation in the middle of each cookie. Replace them to the oven and continue cooking for 4 additional minutes.
Even though they may not look done, they are. Remove from oven and let sit on baking pan. While they are cooling, melt chocolate chips and remainder of butter in a saucepan over low heat, stirring frequently Add peppermint extract, mix well and scoop chocolate into a baggie. Snip off a corner and pipe some of the chocolate into each indentation. If you have a piping bag, have at it. Now eat.